Mix yogurt, juice of one lemon and wine with the spices. Sweeten.
Soak the gelatin in cold water, squeeze it out and let it melt in a saucepan over mild heat (do not boil).
Stir into yogurt mixture, set aside to cool. Whip egg whites to very stiff peaks and fold into yogurt mixture as soon as it begins to set.
Divide dish evenly into 4 pretty glasses and set aside to cool.
Just before serving, sprinkle the cornflakes on top. Garnish with mint leaves.
Tip: Use plain or light yogurt as needed!